Tuesday, November 26, 2013

NaBloPoMo day 26: Pumpkin Cinnamon Gooey Butter Cake

I make a point of making some type of pumpkin dessert around Thanksgiving. This year, I had found a recipe in MasterChef magazine for a Pumpkin Cinnamon Gooey Butter Cake and thought that it would be a perfect addition.

You'll need a 20 cm by 30 cm baking pan and some type of food processor/blender/stick blender situation.



Ingredients:
For bottom layer:
2 cups gluten free (I like White Wings) all purpose flour
1 cup white sugar
1 1/4 teaspoons gluten free baking powder
1/2 teaspoon mixed spice (I just used nutmeg, cinnamon, and ginger until it was 1/2 a teaspoon)
100g unsalted butter, melted
1 egg
1/4 cup of milk

Pumpkin and cinnamon topping:
400 grams peeled butternat or jap pumpkin cut into pieces
250 grams cream cheese
2 1/3 cups (I actually only used 2 cups because I can't read) icing sugar
2 teaspoons cinnamon
3 eggs
100 grams unsalted butter, melted
1 teaspoon vanilla

Step 1. Begin by cooking the pumpkin in a saucepan of boiling water for 10 minutes. Drain and leave to air dry.

Step 2. Preheat the oven to 180C and grease and line your pan. Now begin making the bottom layer. Add gluten free flour, sugar, baking powder, 1/2 teaspoon of mixed spice to bowl mix together and then create a well in the centre. Add the egg, melted butter, and milk to the well and mix until a smooth dough forms. Press into the bottom of the pan.

Step 3. Process the dry pumpkin in a food processor and then transfer to a bowl. Process the cream cheese (no need to bother with the cleaning of food processor) until smooth and then add the pumpkin back in and process until it comes together. Add the icing sugar and cinnamon, processing until combined. Then add the eggs one at a time pulsing after each addition. Finally add the melted butter and vanilla, do one finally process to make sure it's all combined and pour over the first layer.

Step 4. Bake for about 40 minutes or until the topping is mostly firm but the centre is just a wee bit wobbly. Mine actually took about 50 minutes to cook completely. Leave to cool completely in the pan.

You can dust with icing sugar if you feel like (I didn't). And then enjoy!

Holy moly is this delicious. Seriously. It's gooey and smooth and just divine.

I also tried a Moroccan quinoa pilaf which I hated, so I'm not going to share the recipe with you. Another one of those cases where I really like all the different elements and when it was put together, I did not like it one bit. Oh well.

This makes recipe 30 and 31 on my life list to cook 100 recipes and share them with you - they can't all be winners.

6 comments:

  1. Oh, my! That sounds delectable! Also, handy . . . I took my mom to dinner for her birthday and had my eye on the butter cake. Alas, she received red velvet and we were too full for anything else. I've been hungry for butter cake ever since. So, thank you ever so! :)

    ReplyDelete
  2. I don't like cake but this sounds like I might! I'll be making a quinoa stuffing (no bread) and I'm a bit worried. Like you said, I like all the elements but don't know if I'll like them once combined. If it's good, though, I'll share it (the recipe, that is...mailing quinoa stuffing may or may not be more difficult than mailing cheese!) with you.

    ReplyDelete
  3. Deidre....
    "This year, I had found a recipe in MasterChef magazine for a Pumpkin Cinnamon Gooey Butter Cake and thought that it would be a perfect addition." Hey!! If you add a simple little "c" to the word "addition", you get " addiCtion"!! And this, my Friend, looks just that!! Addictive!! Thanks for sharing!! ;)
    --Raelyn

    ReplyDelete
  4. Ooo it looks delicious! I would screw it up for sure, I'd need to just have you make it for me :)

    ReplyDelete